Mild Ale

Vital Statistics

O.G.	1.030 – 1.038
F.G.	1.008 – 1.013
ABV	2.8 – 4.5 %
IBU	10 – 25
SRM	12 – 25
Volumes CO2	1.5 – 2.0

Statistics from [1] and [2]

Related Styles

Mild is currently considered to denote low gravity beers in the family of English brown ales, which includes the northern and southern variations. These beers share prominent maltiness with a low rate of hopping. Historically the term mild may have referred to beers not soured by age.

Brewing Mild Ale

Grains/Adjuncts – Characterful English pale malt provides a base. Crystal malts and small amounts of dark roast grain can be substantial by percentage. May include non-malt adjuncts such as sucrose.

Hops – English hop varieties but usually in very low amounts.

Yeast – Flavorful English ale strains should provide much of the character.

Water – Most water profiles should work. As long as they are not too extreme in carbonates or sulfates.

References

^ Beer Judge Certification Program style guide 11a http://www.bjcp.org/2008styles/style11.php#1a
^ Hibbard, Mark. "A Primer on Priming." 1995. http://hbd.org/brewery/library/YPrimerMH.html